Sesame Noodles tossed in a fabulous Asian Sesame Peanut Dressing! Terrific served at room temperature or warm, this is a great side dish. Or turn it into a complete meal by adding shredded veggies like carrots, cabbage and bean sprouts, and how about some shredded chicken too?
Sesame Noodles
There actually aren’t that many noodle dishes that I know that are truly better served at room temperature rather than warm. But this is one of them. Which makes this terrific for taking to gatherings or for work lunches.
OR as a side dish that can be made well in advance of serving – one less thing to heat up when you’re ready to serve a crowd, yay!
It’s terrifically versatile and can be served plain just as I’ve shown it here, or with add ins such as more vegetables and/or even shredded chicken to fill it out and make a complete meal!
Dressing for Sesame Noodles
The star of these Sesame Noodles is the dressing. It’s an Asian Sesame Peanut Dressing that’s wickedly delicious with the perfect balance of sweet, sour and salty.
Yes, the list of ingredients in the dressing is longer than my usual dressings.
And yes, it is totally worth it. 🙂
Best noodles for Sesame Noodles
I like making Sesame Noodles with fresh rather than dried noodles. I find it works better because they are more slippery than dried noodles so the sauce coats the noodles evenly and it doesn’t suck up the dressing as much.
Having said that though, this Sesame Noodles recipe is terrific made with virtually any type of noodles – fresh or dried.
Add Ins!
I’ve shared these Sesame Noodles as a plain side dish, but there’s enough dressing to load this up with veggies and even shredded chicken to turn this into a more complete meal.
Here’s one example – I added shredded chicken, shredded cabbage, carrots, bean sprouts and edamame to make this into a meal:
How to serve Sesame Noodles
I usually serve plain Sesame Noodles as a side dish. It’s especially great on the side of Asian foods (so great for Asian BBQ’s!), but the Sesame Dressing is not too “Asiany” so it will even pair well with Western mains, or even Caribbean, Hawaiian or Tropical themed foods.
Here are some ideas for Asian foods to serve alongside these noodles:
-
Asian Marinated Chicken (grill or pan fry)
-
Potstickers (Chinese Pan Fried Dumplings!) or Japanese GYOZA (Dumplings)
Enjoy! – Nagi xx
Watch how to make it
Sesame Noodles recipe video! NO they are not my hands. 😂 Mine will be back on Friday!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Sesame Noodles
Ingredients
- 500 g / 1 lb fresh egg noodles (Note 1)
- 3/4 cup green onions , finely sliced (scallions)
- 1 tbsp sesame seeds, plus more for garnish
- 2 - 3 tbsp crushed peanuts, optional, plus more for garnish
Sauce:
- 1 ½ tbsp dark soy sauce (Note 2)
- 1 tbsp normal soy sauce (Note 2)
- 1 ½ tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tsp fresh grated ginger
- 1 garlic clove minced
- 2 tsp white sugar
- 2 tbsp peanut butter
- 1 tbsp Chinese sesame paste or tahini (Note 3)
- 2 tsp garlic chilli paste, like Sambal Oelak, or Sriracha (adjust to taste) (Note 4)
Instructions
- Cook noodles per packet directions. Drain then briefly rinse under tap to stop them sticking together.
- Place Sauce ingredients in a bowl. Mix until smooth – microwave briefly if required to assist.
- Place the noodles in a large bowl, add shallots, dressing, sesame seeds and peanuts if using. Toss well. Garnish with more sesame seeds. Serve warm or at room temperature.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Just popped up to Avoca earlier this week for a midweek beach getaway to recover from my recent longer holiday… 😂 Jokes! My friend was at a holiday rental for her birthday and she invited me up to join her.
5 minutes before this shot was taken, there were DOLPHINS in the water right there!!! Dozer was going mental, thinking they were giant fish for him to play with. 🙄
Made this tonight with homemade egg noodles, and spicy chili crisp instead of a chili paste. By far the best sesame noodles I’ve ever had!
Sauce was great! I used half spicy sesame oil and half regular and omitted the chili paste
Hi Nagi – I made this for dinner tonight and it was delicious – as all the recipes of yours that I have tried are! The sauce was a terrific! For a non cook I feel quite clever!🤣
Can omit any type of nut from this recipe and it will still turn out?
Fantastic recipe, quick and easy to make. I used leftover Italian spaghetti noodles, and it worked out fine. I think Asian rice noodles would be even better, but it was good to use up the leftovers. I added about 1/2 tsp. extra sugar – personal preference. I substituted a splash of May Ploy sweet chili sauce for the chilli paste. Turned out great! Thanks, Nagi!
This looks so yummy and simple.
We are heading off on a 3 week camping trip and l am looking for filling easy lunches. My question is how long would the sauce last if pre made?
Forgot to leave a rating! 5 stars of course!!
So quick and simple!! Adding to the rotation for sure
This was insanely delicious! I didn’t have sesame paste but I toasted sesame seeds and blitzed them and used a bit of tahini and it worked as a great substitute. We definitely be making again.
Just made this for a ranch lunch after a big morning working cattle. I had fresh pea pods from the garden that I blanched and shocked also some med.-rare ranch beef (grilled and sliced thin). Rave reviews from this crew! Thanks, Nagi !
You are someone I would like to have in my kitchen. You have a good sense of what goes with what and how to utilize leftover items in storage or in the refrigerator to improve a recipe. Your idea to expand the sesame noodles was masterful.
Delicious sauce! Served over fresh soba noodles with some cucumber and carrot. I nixed the spicy because I have a giant canker sore but it was still so flavorful and well-received. And EASY.
As a Taiwanese I must say: this is sooooo good and authentic! Left out the chili paste but it was still perfect! Thank you for another great recipe!
I just made this dish and it is so tasty I am delighted. It has all the flavours I adore together the salty, spicy and a slight sweetness very slight. I love it.
Thank you for sharing
I love this recipe, quick, easy and delicious! I have made it twice in the last week. The first time was so good it was requested again!
My only requirement is that the peanut butter must be Manilife! Its the best peanut butter!
Just made and eaten this for lunch, added loads of thinly sliced veg and prawns as you suggested. OMG my tastebuds are dancing and my tummy is so happy. Best of all? I made far too much and now have some for tomorrow, can’t wait
Delicious! I used this with rice noodles and mixed veggies. Made a wonderful quick, easy, and healthy meal. It would probably be good over rice too.
Hi, I need some help. I will be making this for a dinner party this Sunday, Total of 8 people. When printing the recipe, I changed the servings to 1.5x the original, giving me .25 lb of fresh noodle. That’s 4oz, right? Is this enough? It doesn’t sound right….. Looks delish and I want to be sure I understand what is needed. Thanks in advance.
Nevermind, haha. I see my mistake 🙂
I’m so enjoying finding all of these great recipes. This one will be a must! P.s. LOL at your “dozer went mental” when he saw the dolphins😊. I truly did laugh out loud. Loving all of these pics of Dozer I hadn’t seen yet…and the recipes too.
Delicious quick supper! We tossed in some rotisserie chicken and freshly grated carrots. With a side of your delicious smashed cucumbers we had a great meal. Thank you so much for your recipes!
Hi Nagi – about time I told you how great your recipes are – you’re my go to! Just mixed up the sauce for the noodles – ran out of fresh ginger because I’d just made the marinade for the pork ribs (oops but I’m using beef ribs) so I used some fresh ginger in syrup I had – I’ve tasted both the marinade and the noodle dressing – I can’t wait!